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Lattice-Topped Blueberry Pie

Randy Mayor
Yield 8 servings
Who knew that eating pie could be good for you? Six cups of fresh blueberries are packed into this favorite dessert, helping prevent memory loss and cell damage.

Ingredients

  • Crust:
  • 1 1/2 cups all-purpose flour, divided
  • 1/2 cup ice water
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 4 1/2 tablespoons vegetable shortening
  • Cooking spray
  • Filling:
  • 1 cup sugar, divided
  • 3 1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 6 cups fresh blueberries
  • 1 1/2 tablespoons butter or stick margarine, melted
  • 3/4 teaspoon vanilla extract

Nutrition Information

  • calories 333
  • caloriesfromfat 24 %
  • fat 8.9 g
  • satfat 2.9 g
  • monofat 2.7 g
  • polyfat 2.2 g
  • protein 3.2 g
  • carbohydrate 62.3 g
  • fiber 3.6 g
  • cholesterol 6 mg
  • iron 1.3 mg
  • sodium 139 mg
  • calcium 11 mg

How to Make It

  1. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist. Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap.

  2. To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust.

  3. Preheat oven to 375°.

  4. Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (1 1/2-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar.

  5. Bake at 375° for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on a wire rack.